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Gluten Free Alchemist

Positively Coeliac - Adventurously Gluten Free

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Home » Savoury Gluten Free Recipes » Bread & Savoury Scones » Gluten Free Vegan Bread Machine Loaf – A Wholemeal Recipe

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Gluten Free Vegan Bread Machine Loaf – A Wholemeal Recipe

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A super-soft Wholemeal recipe for a Gluten Free Vegan Bread Machine Loaf. Full of great nutrition. The base recipe is free from corn, buckwheat and rice. An oat free recipe is also optional.

This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.

DON’T LOSE THIS RECIPE… PIN IT FOR LATER…

gluten-free-vegan-bread-machine-loaf-pin

The story behind my Gluten Free Vegan Bread Machine Loaf

Where do I start? This Gluten Free Vegan Bread Machine Loaf has been a long time coming. And it’s been a tough and arduous road to get here. Having achieved a recipe for non-vegan Gluten Free Bread Machine Wholemeal in October 2020, I thought it would be a simple step to create a vegan version. How wrong was I?!

It seems that replacement of the egg was not as straight forward as anticipated… At least, not to the standard I expect of myself. But endless loaves and permutations of flour, liquid, yeast, salt and sugar later, I have reached a result I am willing to share.

Let’s be clear… These loaves are not perfect. They have their quirks and I had to make a few tough decisions along the way on whether I would compromise texture for appearance. (I didn’t). But this is as far as I can come right now… The best I can do. Hopefully it will be a loaf that will make some people happy. And if my best isn’t good enough, then I’m sorry. It’s time to move on to something else, at least for a while.

gluten-free-vegan-breadmaker-wholemeal-whole

Adapting previous wholemeal recipes for a Gluten Free Vegan Bread Machine Loaf

In addition to my non-vegan bread-maker wholemeal, Gluten Free Alchemist already has a well-loved hand-baked Vegan Wholemeal. But creating a Gluten Free Vegan Bread Machine Loaf has ultimately involved throwing out the rule-book and developing more or less from scratch. Neither ‘veganising’ the standard bread-maker recipe or ‘bread machining’ the hand-baked vegan loaf really worked. Indeed, most early attempts turned out to be exceptionally weighty and quite dense.

While none of the attempted loaves have been inedible and all have made fabulous toast, any final recipe had to be soft enough for sandwiches and with a long-enough shelf-life that sandwiches could be enjoyed for several days beyond making.

gluten-free-sandwich-homemade-bread

is the flour blend used in this Gluten Free Vegan Bread Machine Loaf important and can it be changed?

The simple answer to the first part of this question is yes. The flour blend truly matters. And although flours can be substituted, this should be done little by little. Until you get to know how the recipe behaves in your bread-maker, avoid major changes unless you are specifically intolerant to an ingredient or cannot source it. This Gluten Free Vegan Bread Machine Loaf is balanced for factors such as protein and starch content in the flours used, the structural value they bring and the weight and density of the flours that can be switched in or out.

For each of the loaves, avoid (if possible) making any changes to the tapioca or potato starch ratios.

The sorghum in the oat version can be switched for an alternative flour such as quinoa, buckwheat or even brown rice flour, but the resulting loaves may vary both for texture and flavour.

In the non-oat loaf, sorghum flour replaces the oats. The quinoa can be switched for an alternative such as buckwheat or brown rice flour. Teff flour however, is heavy and should be used only in moderation (for either loaf) and when combined with another lighter protein-rich flour. Equally, using chia in place of either flax or psyllium will create greater weight and density.

For more information on the many and various gluten free flours, check out my Gluten Free Flours and Flour Blending page.

toast-texture-vegan-gluten-free-breadmaker

For other flour combinations… Over to you…

I have no doubt that there are many other combinations of flours that will work for my Gluten Free Vegan Bread Machine Loaf recipe. And… that your own experimentation will take you down new and exciting paths. I often get emails from readers who have found a magic key to their bread enjoyment.

I have not tried every flour available in my simple home kitchen, not least because there is only so much bread one can eat (or fit in the freezer) and I refuse to throw food away (even when it’s been made for development purposes). But there also needed to be a point at which a line was drawn under development… not least for my own sanity.

So, I’ve done the groundwork… And now it’s over to you, I guess. Please do let me know of any breakthroughs and helpful changes you make.

gluten-free-vegan-non-oat-breadmaker-bread
Non-oat loaf

Is the non-oat loaf the same as the oat loaf for texture and structure?

No. The structure and appearance of the two loaves even in their base form, will be different. Why? First and foremost because the flour structure offered by the oats is very different to other gluten free flours. Oats (even gluten free ones) contain the protein Avenin, which has a similar structure to gluten. For all those who can tolerate them (which includes most Coeliac sufferers) therefore, they are worth their weight when it comes to bread.

Although sorghum has been used as a relatively close alternative in place of the oats in the non-oat version, it will never produce exactly the same result.

Consequently, the non-oat version doesn’t always rise as much and has a slightly ‘tighter’ structure. It is also more prone to indenting or sinking slightly on the top when cooling… For some, this may be an issue and a worry that the bread has failed. Actually, it makes no difference to the texture, which remains soft and lasting. So, it comes down to whether you are willing to accept ‘ugly’ bread. Making a non-oat Gluten Free Vegan Bread Machine Loaf that firmly held its shape resulted in a compromised texture. And for me, texture is everything.

oat-free-vegan-wholemeal
Non-oat loaf

A possible optional solution for a sinking top

For those who cannot stand the idea of bread which is less than perfectly shaped, there is an option to add the tiniest amount of Vege-gel to give additional structure to the loaf. The exact quantity will need some testing depending on the flours used. However, you should need no more than 1 g (= a scant ¼ tsp) and I would recommend starting at half this amount to test texture implications. If adding Vege-gel, you may also need to increase the liquid quantity by about 10g.

gluten-free-sandwich-best-vegan-breadmaker

Other factors that might affect the Gluten Free Vegan Bread Machine Loaf

Based on the experience of readers contacting me with questions about baking my previous vegan and non-vegan bread recipes, there are a number of factors which may also affect the consistency and results when baking the Vegan Bread Machine Loaf. In addition to any changes of the flours, liquid and yeast used, factors such as climate, humidity, altitude and the specific cycles of the bread-machine, can all potentially impact. This is no different to any other baking. And I frequently have to remind myself when I share a recipe that gets questioned, that this is a possibility (along with the confidence and experience of the baker).

So, I encourage you to play. Start with the recipe as it is and if it doesn’t turn out quite as hoped, tweak the key elements little by little (liquid/yeast/flours), to see what works for your geography, kitchen and equipment.

vegan-gluten-free-wholemeal-breadmaker-loaf

Can I make this gluten free vegan wholemeal recipe without a bread-maker?

This wholemeal bread recipe has been developed specifically for a bread machine. As such, I wouldn’t recommend it being made by hand and in the oven. That is not to say that it definitely wouldn’t work. It has simply not been tried to know. However, as the task to create it was initially based on failed attempts to adapt from its hand-baked sister, I am doubtful about successful transition to the oven.

At Gluten Free Alchemist, we do however have a Vegan Wholemeal Hand-Baked Bread recipe should you need it. And also (for non-vegans) the original gluten free oven-baked Wholemeal Bread (that can also be made dairy free).

gluten-free-vegan-wholemeal-oat-bread-machine

Which bread-maker is best for making a Gluten Free Vegan Bread Machine Loaf?

I am often asked which is the best bread maker for making gluten free bread and which machine I use. The second question is easy to answer. For the first, I only have my own experience to go on… 

Bread machine makes will be different depending on where you are in the world. So, it is important to research what is available to you and the settings they offer. At Gluten Free Alchemist, we have a Panasonic SD-2501, which has a specific ‘gluten free’ programme. The machine is now quite old, and the current equivalent model is the Panasonic SD2511KXC. There is also an upgraded (if rather pricey) Panasonic SD-ZX2522, with an extended range of gluten free programmes, including pasta and cake. I’m not sure I’d opt to make anything but bread in a machine however, so I don’t think I can advise on anything other than a basic model.

Perhaps more relevant than the ‘make’, is the importance of getting to understand the machine you have and how best to use it. For gluten free bread (unless otherwise advised), always use a gluten free setting if possible. But if you already own a bread-machine without a gluten free setting, use whichever programme is closest… Usually a ‘quick/basic/rapid’ programme, that ‘kneads’ only once.

As a guide, the Panasonic used to make this particular Gluten Free Vegan Bread Machine Loaf has the following cycles for the gluten free programme :

  • Knead : 15-20 min
  • Rise : 40-45 min
  • Bake : 50-55 min
gluten-free-toast

Do I need any other equipment to make this wholemeal bread?

Because of the nature of gluten free bread, it is necessary to mix the dry ingredients and the wet ingredients separately before transferring to the machine. This is not either a difficult or lengthy process and will still save mountains of time compared with an oven-baked version. However, in addition to the bread maker (discussed above) you will need:

  • Accurate measuring scales – Inaccurate quantities and ratios will limit the success of the bake. I have a set of Heston Blumenthal Dual Platform Scales which are perfect, because they offer the flexibility of a micro-scale for light-weight ingredients such as salt and yeast.
  • An Airtight Container – Optional. I find it easier to weigh dry ingredients into a good-sized airtight container and then shake thoroughly before transferring to the machine. It also gives the option of mixing up the dry ingredients (minus the yeast) the night before or ahead of time, so that it’s ready and waiting.
  • Mixing Bowls – A bowl with a spout makes it easy to pour the liquids into the bread machine pan.
  • A Hand-Whisk – The wet ingredients benefit from a quick whisk before they go into the bread-maker. I use a Nova Multi Quirl Push Whisk which I bought back in 2012 and still love as one of my favourite kitchen gadgets.
  • A Spatula – to scrape out all the ingredients from the bowl into the bread machine. I have a spatula-spoon which I absolutely swear by for getting everything out of any mixing bowl.
vegan-gluten-free-bread-maker-texture

Here are the recipes for the Gluten Free Vegan Bread Machine Loaf

So, finally… I give you my Gluten Free Vegan Bread Machine Loaf. I hope the information above will help you to understand a little about the process that has been travelled. And will also help provide support in making this recipe at home.

As explained, the loaves may sink a little, but this is not an indicator of failure. It is the texture that is important, not whether the bread has a perfect shape. So please… If you try and like what you make, let me know. This bread took a lot of head-banging to achieve and at times, I wanted to give up. It will really help to know that the hard work has been useful for some.

And equally… If you make any tweaks and changes that prove successful, I’d love to hear about them. I see Gluten Free Alchemist as part of a wider community that works together to bring great gluten free food. I read and value all the comments, emails, DMs and shares I receive for my recipes. And I learn as much from your wisdom as you do from mine. As we learn together, I will update recipes to make them even better. Because gluten free food should always be the best we can make it.

For all other gluten free recipes on the blog, head over to our photographic Recipe Book Index.

** © 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**

vegan-gluten-free-bread-maker-texture
Print Recipe
5 from 9 votes

Wholemeal Gluten Free Vegan Bread Machine Loaf with Oats

Amazing gluten free and vegan wholemeal bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Made with wholegrain flours, this bread is also super-healthy as well as delicious. Free from Corn, Buckwheat and Rice.
IMPORTANT – Read Blog Post for initial queries and FAQs
Prep Time10 mins
Cook Time1 hr 50 mins
Total Time2 hrs
Course: Bread
Cuisine: British, Dairy Free, Gluten Free, Vegan
Keyword: bread-maker, wholegrain, wholemeal
Servings: 14 large slices (min)
Calories per serving: 140.6kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • accurate kitchen scales
  • large bowl or airtight container
  • mixing bowl
  • jug
  • hand-whisk
  • spatula
  • bread maker with a gluten free setting
  • wire rack

Ingredients

Dry Ingredients

  • 140 g gluten free oat flour easy to make at home by grinding the oats into flour in a blender/grinder.
  • 100 g sorghum flour
  • 80 g tapioca STARCH flour
  • 20 g potato starch
  • 18 g milled flax seed
  • 35 g ground psyllium husk powder
  • 6 g fine sea salt
  • 11 g bicarbonate of soda
  • 8 g Easy Bake FAST ACTION yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast

Wet Ingredients

  • 30 g sunflower oil = 2 tbsp (or olive oil)
  • 22 g maple syrup = 1 tbsp (or honey)
  • 5 g lemon juice = 1 tsp
  • 220 g hot boiled water
  • 310 g dairy free milk I use KoKo UNSWEETENED
Metric – US Customary

Instructions

Dry Ingredients

  • Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
  • Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.

Wet Ingredients

  • Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.

Bake in the Bread-Maker

  • Prepare the bread-maker, making sure the paddle is in place.
  • Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
  • Add the yeast to the dry ingredients and give a quick mix through.
  • Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
  • Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
  • Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
  • Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
  • Carefully remove the paddle (if stuck inside) once cool.

Notes

Read Blog Post for further information regarding FAQs.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
This bread has been developed and tested using a Panasonic Bread Machine. If using an alternative machine, see main blog post for comparative cycle times.
To Avoid a ‘Paddle Hole’ 
If you want to avoid a hole at the base-middle of the baked bread when the bread-maker paddle is removed, keep a close eye on the progress of the bread-maker cycle. As soon as it finishes kneading, quickly and carefully scoop the dough to one side of the bread-maker bowl using a spatula or firm wooden/silicone spoon. Remove the paddle from the machine and push the dough back into the centre of the bowl, or spread evenly.

Nutrition

Calories: 140.6kcal | Carbohydrates: 22.9g | Protein: 3.2g | Fat: 4.3g | Saturated Fat: 0.5g | Sodium: 396.7mg | Potassium: 125.8mg | Fiber: 3.7g | Sugar: 1.8g | Vitamin A: 87IU | Vitamin C: 1.8mg | Calcium: 44mg | Iron: 0.9mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

** © 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**

gluten-free-vegan-non-oat-breadmaker-bread
Print Recipe
5 from 9 votes

Wholemeal Gluten Free Vegan Bread Machine Loaf without Oats

Amazing gluten free and vegan wholemeal bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Made with wholegrain flours, this bread is also super-healthy as well as delicious. Base Recipe free from corn, buckwheat and rice.
IMPORTANT – Read Blog Post for initial queries and FAQs
Prep Time10 mins
Cook Time1 hr 50 mins
Total Time2 hrs
Course: Bread
Cuisine: British, Dairy Free, Gluten Free, Vegan
Keyword: bread-maker, wholegrain, wholemeal
Servings: 14 large slices (min)
Calories per serving: 137.4kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • accurate kitchen scales
  • large bowl or airtight container
  • mixing bowl
  • jug
  • hand-whisk
  • spatula
  • bread maker with a gluten free setting
  • wire rack

Ingredients

Dry Ingredients

  • 140 g sorghum flour
  • 80 g quinoa flour (alternatives tested = buckwheat and brown rice flours)
  • 100 g tapioca STARCH flour
  • 20 g potato starch
  • 17 g milled flax seed
  • 35 g ground psyllium husk powder
  • 6 g fine sea salt
  • 11 g bicarbonate of soda
  • 9 g Easy Bake FAST ACTION yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast

Wet Ingredients

  • 30 g sunflower oil = 2 tbsp (or olive oil)
  • 24 g maple syrup = 1 tbsp (or honey)
  • 5 g lemon juice = 1 tsp
  • 220 g hot boiled water
  • 300 g dairy free milk I use KoKo UNSWEETENED
Metric – US Customary

Instructions

Dry Ingredients

  • Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
  • Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.

Wet Ingredients

  • Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.

Bake in the Bread-Maker

  • Prepare the bread-maker, making sure the paddle is in place.
  • Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
  • Add the yeast to the dry ingredients and give a quick mix through.
  • Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
  • Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
  • Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
  • Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
  • Carefully remove the paddle (if stuck inside) once cool.

Notes

Read Blog Post for further information regarding FAQs.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
This bread has been developed and tested using a Panasonic Bread Machine. If using an alternative machine, see main blog post for comparative cycle times.
To Avoid a ‘Paddle Hole’ 
If you want to avoid a hole at the base-middle of the baked bread when the bread-maker paddle is removed, keep a close eye on the progress of the bread-maker cycle. As soon as it finishes kneading, quickly and carefully scoop the dough to one side of the bread-maker bowl using a spatula or firm wooden/silicone spoon. Remove the paddle from the machine and push the dough back into the centre of the bowl, or spread evenly.
Important Note – The final loaf may sink a very small amount on cooling. This will not affect the texture and it is not the result of anything you have done wrong. If you are happy to live with ‘ugly’ bread, that’s great. If not, you do have the option to add the tiniest amount of vege-gel which will give additional structure to the loaf. The exact quantity will require some testing depending on the flours used. However, you should need no more than 1 g (= a scant ¼ tsp) and I would recommend starting at half this amount to test. If adding vegegel, you may also need to increase the liquid quantity by about 10g.

Nutrition

Calories: 137.4kcal | Carbohydrates: 23.5g | Protein: 2.8g | Fat: 3.8g | Saturated Fat: 0.4g | Sodium: 396.2mg | Potassium: 97.3mg | Fiber: 3.7g | Sugar: 1.8g | Vitamin A: 84.2IU | Vitamin C: 1.7mg | Calcium: 40.2mg | Iron: 0.9mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Gluten Free Vegan Bread Machine Loaf shared with

  • Cook Blog Share 2021 Wk 6 with Lavender & Lovage
  • Blogger’s Pit Stop #257
  • What’s For Dinner #302 with The Lazy Gastronome
  • Full Plate Thursday #523 with Miz Helen’s Country Cottage
  • Sundays on Silverado #27 with The House on Silverado
  • Fiesta Friday #367 with Angie
  • Cook Well Eat Well Live Well with Confessions of a Mother Runner and A Whisk & Two Wands
  • Over The Moon #264 with Eclectic Red Barn and Marilyn’s Treats
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24 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Eb Gargano | Easy Peasy Foodie says

    16/02/2021 at 9:44 am

    5 stars
    Wow – this loaf looks awesome… and I loved reading about how you got to it. I love how dedicated you are to getting it ‘just right’. Eb 🙂

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:54 pm

      Thank Eb. A labour of love I think!
      But you know me… If I’m going to make something gluten free, I won’t ever compromise x

      Reply
  2. Kathleen Aherne says

    16/02/2021 at 12:05 am

    5 stars
    The bread looks delicious, Kate. Our Adrienne has chosen this post to be featured in the next Blogger’s Pit Stop.

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:53 pm

      Thank you SO much Kathleen (and Adrienne). That really means a lot. This recipe has taken so long to reach a loaf that I am happy with, so I’m chuffed my hard work is being shared x

      Reply
  3. Chloe Edges | Feast Glorious Feast says

    14/02/2021 at 11:04 pm

    5 stars
    Wow the texture of these looks amazing!

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:51 pm

      Thanks Chloe. It’s taken a long time, but the texture is amazing. It’s bread!
      Now I can start another project xx

      Reply
  4. Kat (The Baking Explorer) says

    12/02/2021 at 8:15 am

    5 stars
    The gluten free bread strikes again! Another winner Kate!!

    Reply
    • Kat (The Baking Explorer) says

      12/02/2021 at 8:15 am

      That was meant to say gluten free bread queen!! 😀

      Reply
      • GlutenFreeAlchemist says

        16/02/2021 at 3:50 pm

        xxx
        Thank Kat… At last I can move on to something else x

        Reply
  5. Karen Booth says

    10/02/2021 at 3:30 pm

    That looks like the Holy Grail of GF bread, such a FABULOUS crumb and crust, it really looks great, Thanks so much for linking up to #CookBlogShare week 6, Karen

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:50 pm

      Thank you Karen. Yes… I’m really thrilled that I managed to achieve this loaf. It’s been the headache in my life for so many months though… I’m glad to move on to something else x

      Reply
  6. Lesley says

    10/02/2021 at 11:24 am

    5 stars
    What a great looking loaf of bread, even better that it can be made in a breadmaker. I love your use of different flours to add flavour and texture.

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:48 pm

      Thank you so much Lesley. I’m super-proud of this one. But the flour blending is key. If you want gluten free bread to taste and act like bread, you have to play with flour! xx

      Reply
  7. Melanie Borthwick says

    09/02/2021 at 6:39 pm

    Due to allergies we only have active dry yeast not instant. Do you think I could still make this successfully?

    Reply
    • GlutenFreeAlchemist says

      09/02/2021 at 9:14 pm

      Hi Melanie.
      Yes… It should be fine… But you will need to increase the quantity for Active Dry Yeast by about 25% (so about 11.25 g) and be sure to activate it first with a little hand warm water/milk (taken from the final quantity) and a little of the sugar syrup, leaving for about 10 mins in a warm place. I would then suggest adding the yeast to the pan with the liquid ingredients (double check the temperature is not too hot first) and before the dry.
      Hopefully that will work…
      If it doesn’t rise well, add a tiny bit more next time round and if it ‘collapses’ you’ve added too much. You may have to experiment a little to get it right, but hopefully that is a helpful start point.

      Reply
  8. Deborah Brooks says

    09/02/2021 at 6:20 pm

    5 stars
    I have not made bread in so long but now I really want to. I love your mix of different flours and textures here. I bet it’s delicious. Thanks for linking up today

    Reply
    • GlutenFreeAlchemist says

      09/02/2021 at 8:53 pm

      Thanks Deborah. It was a long time in the making… But so good to achieve x

      Reply
  9. Helen says

    08/02/2021 at 4:34 pm

    I am mega-impressed by your persistence, Kate, especially if you don’t have to bake vegan. Thank you for going the extra mile (or 2 or 22, by the sound of it) on behalf of those who need this recipe.
    Your post has reminded me to bake another loaf of your usual breadmaker loaf recipe. It is so delicious; I have to restrain myself from eating half the loaf in one sitting! Ooh, now that I’m here, I’ve just remembered your baguettes too… busy kitchen time coming up for me 😊

    Reply
    • GlutenFreeAlchemist says

      09/02/2021 at 8:52 pm

      Thank you so much Helen.
      It did feel a bit of a labour of love… But if it helps people then I’m happy.
      I’m so glad you have enjoyed the other recipes… Your comment too has reminded me that I really need to make baguette again! xx

      Reply
  10. Gail says

    08/02/2021 at 1:10 pm

    5 stars
    I’ve been so excited to try this recipe. I’m new to GF baking, so getting used to new ingredients and how they behave. Could I please ask for advice on what would be a good alternative to milled flaxseed? That’s something I have to avoid. Wondered with your experience of bread baking and experimenting if you could suggest what would work best.

    Reply
    • GlutenFreeAlchemist says

      09/02/2021 at 8:49 pm

      Hi Gail.
      Your best alternative is probably ground chia…. BUT… You will need to use it sparingly and certainly not to the same weight as the flax. Chia is very liquid absorbent and will also make the loaf more dense.
      You will need to experiment a little I think… Start with no more than half the weight stated (and possibly less) and see how it turns out… adjusting down or up each time until you get to where you want to be.
      I’m sorry I can’t be more specific. But I hope that helps a little x

      Reply
      • Gail says

        09/02/2021 at 11:31 pm

        5 stars
        Thank you so much. Ingredients are all on order and I’m excited to get started.

        You must have the patience of a saint, keep tweaking your recipes until you get them just right 🤗 xx

        Reply
  11. Michele Morin says

    07/02/2021 at 4:02 pm

    Love my breadmaker and the aroma of bread baking!

    Reply
    • GlutenFreeAlchemist says

      09/02/2021 at 8:41 pm

      I absolutely agree… There’s nothing more inviting than the smell of freshly baking bread x

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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Who loves a Scotch Egg? Well here’s the good ne Who loves a Scotch Egg? 
Well here’s the good news. Even if you’re Coeliac, you can still have them. They’re really easy to make... Just use gluten free sausage meat and breadcrumbs.
Homemade ones are also so much nicer than shop ones... AND you get to eat them fresh, hot and with the egg yolk just how you like it... For me, that’s a little bit soft and sticky. 
So who fancies having a go? 
Grab the recipe from the blog. Xx
#scotchegg #glutenfreescotcheggs #homemadescotcheggs #glutenfree #glutenfreealchemist #forkyeah #cookblogshare #foodblogger #tastemademedoit #instafood #fromscratch #feedfeed #feedfeedglutenfree #britainsbesthomecooks_ #foodblogfeed #huffposttaste #buzzfeedfood #worldsgreatesthomecooks #singluten #glutenfrei #coeliacsafe #cooking #foodporn #foodphotography #glutenfreeuk #glutenfreeeats #nolimits #eeeeats 
@thefeedfeed @thefeedfeed.glutenfree @huffposttaste @britainsbesthomecooks_ @worldsgreatesthomecooks @foodblogfeed @buzzfeedfood
Gluten free? When was the last time you ate ‘nor Gluten free? When was the last time you ate ‘normal bread’? 
Apparently it’s real bread week... So I’m doing it gluten free style! I’ve got INCREDIBLE GLUTEN FREE BREAD recipes on the blog... This one is my hand baked Wholemeal... No bread-maker needed!
It has no preservatives, yet STILL stays fresh for days....
Which means there’s NO waste... because you don’t need to make a massive loaf that is stale by the next day or only fit for toast.
There’s no need to ‘refresh’... AND you can even eat it straight from the oven.... yeah... that’s rare!
It makes soft sandwiches and crunchy toast... 
you can add seeds... or not...
There’s even a vegan version if you can’t eat eggs!
This bread is like eating normal bread... That’s rare too!
Super-easy to make (sure you need some flours but that is why this bread beats all the others hands down!)
Your choice!
#realbread #realbreadweek #glutenfreebread #homemadebread #glutenfreewholemeal #wholemealbread #glutenfreealchemist #glutenfree #singluten #senzagluten #glutenfrei #coeliacsafe #breadbaker #foodblogger #glutenfreebreadrecipe #breadporn #feedfeed #feedfeedglutenfree #huffposttaste #thebakefeed #britainsbesthomecooks_ #glutenfreeuk #nolimits #paulhollywoodhandshake #eeeeats #recipedeveloper #breadbaking #fromsctratch
Popped out for milk this evening to be greeted by Popped out for milk this evening to be greeted by this. Big... Beautiful... Sky.
I LOVE where I live 🧡♥️ 
#skywatchers #sunset #sunsetphotography #whitstable #tankerton #whitstablesky #whitstablesunset #coastalsky #lookup #sunrise_and_sunsets #igerskent #explorekent #visitkent #redsky #endoftheday #beachlife #hometown #tankertonbeach #sunsetsofinstagram #skyphotography #skyscape
Are Creme Eggs your thing? I’m definitely a min Are Creme Eggs your thing? 
I’m definitely a mini Creme Egg girl... These days I find the big ones a bit sickly.
Even better... The little ones are perfect for these Creme Egg Cupcakes... Moist, Light gluten free chocolate cake... topped with vanilla butter icing and half a mini egg... AND... Just like your own special Easter egg hunt... You’ll find a mini Creme Egg baked into the sponge.
Can I tempt you? 🤔
Recipe on the blog xx
#easter #chocolatecupcakes #eastercupcakes #cremeegg #cremeeggcupcakes #glutenfreecupcakes #cadburycremeegg #glutenfreealchemist #glutenfree #foodblogger #recipecreator #bakersgonnabake #eeeeats #feedfeed #feedfeedglutenfree #foodblogfeed #thebakefeed #singluten #senzaglutine #glutenfrei #coeliacsafe #glutenfreeuk #forkyeah #bakingaddiction #fromscratch #foodheaven #droolclub #cakeporn 
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Who fancies making a super-easy no bake Creme Egg Who fancies making a super-easy no bake Creme Egg Biscuit Cake? Make the last couple of weeks of home-school fun and get the kids involved. Or whip one up for Easter! 
I’ve yet to eat many people who don’t love a slice and it’s as fun to make as it is pretty to look at 💜
What do you think? Eastery enough? 
I’m still working on the Hot X Buns... had a major breakthrough today! Just need to see whether they are still soft tomorrow and then test with some alternative flour xxxx
#easter #cremeeggs #cremeeggbiscuitcake #biscuitcake #nobake #glutenfree #glutenfreealchemist #fridgecake #glutenfreeuk #foodblogger #feedfeed #thefoodblogfeed #huffposttaste #britainsbesthomecooks_ #worldsgreatesthomecooks #forkyeah #eeeeats #cadburycremeegg #coeliacfriendly #instafood #easyrecipes #cookblogshare #glutenfrei #droolclub #sweettreats #cookwithkids #damnthatsdelish #easydessert 
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A favourite Porridge Bowl discovery... Buckwheat P A favourite Porridge Bowl discovery... Buckwheat Porridge with Apricot, Blueberries, Chopped Nuts and a drizzle of Maple Syrup 🧡💙
I often see comments in FB groups about people not being able to cook porridge that isn’t oat, without it turning to mush. So I’ve played with all the grains to find the best way to porridge with texture and taste. 
Want to know how? 
Head over to the blog ➡️➡️
Link in bio 😁
#porridge #glutenfreeporridge #buckwheatporridge #porridgebowl #porridgewithfruits #cookedtoperfection #foodblogger #glutenfreeuk #breakfastideas #cookblogshare #coeliacfriendly #coeliacuk #porridgeporn #forkyeah #tastemademedoit #foodblogfeed #feedfeed #feedfeedglutenfree #eeeeats #instafood #foodporn #foodphotography #buzzfeast #porridgepassion 
#glutenfreealchemist #glutenfree #senzagluten #glutenfritt #britainsbesthomecooks_ @thefeedfeed.glutenfree @foodblogfeed @britainsbesthomecooks_ 
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